In a large nonstick skillet coated with nonstick cooking spray, cook chicken in 1 Tbsp. oil for 3 minutes; drain. Add the mushrooms, water chestnuts and ginger, cook 4-6 minutes longer or until chicken juices run clear. Drain and set aside.

Set out lettuce leaves, carrots, chicken, onions, bean sprouts and any other desired toppings on a platter with the sauces nearby. Let guests create their own.

* I like the grilled feel for the chicken, so you could try marinating the chicken in some soy/teriyaki combo and then grilling it before cutting it into strips. Also, at Cheesecake factory they serve them with these Asian noodley things too...not sure where to get those.